Enjoy this quick and easy pesto shrimp with tomatoes-a versatile dinner recipe perfect for warmer days! With only 6 simple ingredients, whether it's homemade or store-bought pesto, this dish is bursting with flavor. Minimal dishes and on the table in under 15 minutes, making it ideal for busy weeknights!
In This Post
Let's chat about my latest obsession: this quick and easy pesto shrimp dinner. I made it on a whim last month to use the leftover pesto that was starring at me every time I opened the refrigerator and it's been a dinner staple since! It's a dinner recipe that comes together FAST.
This is Quick & Easy Pesto Shrimp Recipe
- Ready in less than 20 minutes!
- Incredibly flavorful
- Quick and easy dinner recipe
- Nothing complicated- only 6 ingredients
- Extremely versatile, goes with just about any side dish!
- Tastes delicious with store-bought or homemade pesto
You Only Need 6 Ingredients
- Shrimp: You'll need 1 pound of fresh or frozen medium or large uncooked shrimp that have been peeled and deveined. If you're using frozen shrimp, thaw completely, drain the excess water and blot the shrimp with a paper towel. For either, you can leave the tails on or take them off.
- Pesto: Make it easy on yourself with store-bought (Rao's is a favorite!) or you can make your own. I've done both and it's equally delicious!
- Tomatoes: I prefer to use small tomatoes, like cherry tomatoes, but you can use what you have on hand.
- Vinegar: You can use any type of vinegar that you prefer like red wine vinegar or white balsamic. Nothing fancy. I typically use what I have on hand.
- Avocado: Honestly, not required but as an avocado lover, it's a must! If adding, I recommend to wait right before serving to prevent the avocado from browning.
- Salt: Just a little to enhance the tomato flavor.
Overview: How to Make Pesto Shrimp
This shrimp recipe is made in the oven, though it can easily be made on the stove-top or grill. You can find more details in the recipe card below.
- Preheat the oven to 425°F and line a baking sheet with a silicone baking mat or aluminum foil. Give the pesto a good stir. Add the uncooked shrimp to a mixing bowl, then a scoop of pesto. Remember to reserve some pesto to brush the cooked shrimp at the end and the tomato salad. Sit the shrimp aside to marinade while you make the tomatoes.
- Add the halved tomatoes to a mixing bowl, then add a bit of the pesto, vinegar and salt. Toss together making sure the tomatoes are completely coated.
- Place the uncooked shrimp on skewers and place onto the prepared baking sheet. Bake for 5 minutes, then keeping the shrimp in the oven, broil on high for 3 minutes.
Other Variations & Substitutions
All details for substitutions are included at the bottom of the recipe card, including cook times.
- Chicken: If you're not a fan of shrimp or you don't have shrimp on hand, you can easily substitute with chicken breast or chicken thighs. Cook the chicken in the oven at 425°F, grill for 8-10 minutes or over medium-high heat on the stove for 9-11 minutes. The chicken is done when the internal temperature reaches 165°F.
- Tomatoes: Any type of tomatoes can be used- if you're using larger tomatoes, give them a rough chop.
- Pesto: There are many variations of pesto recipes out there today. I personally love this homemade pesto recipe but you can also grab store-bought like Rao's. I've even made this with a spinach pesto!
Ways to Cook Shrimp
There are 3 different ways to cook the this pesto shrimp.
- Oven: Bake for 5 minutes at 425°F then broil on high for 3 minutes.
- Grill: If you're like us, during the warmer months we use the grill all the time. Instead of baking the shrimp, toss them on the grill giving them even more flavor! It'll take about 5-6 minutes, flipping halfway through.
- Stove: Heat olive oil in a skillet over medium-high heat and cook for 5-6 minutes, flipping halfway through.
FAQ: Does Pesto Go With Shrimp?
Yes! The flavors of the pesto compliment the shrimp perfectly and only needs minimal time to marinate for flavor.
Best Side Dishes to Serve with Pesto Shrimp
- Serve it alongside roasted asparagus, oven roasted potatoes (so crispy and delicious!)or herb smashed potato salad
- Keep it simple with a side of crusty bread
- Serve it on top of spaghetti with garlic & olive oil or a bed of quinoa
15-Minute Pesto Shrimp
Description
Enjoy this quick pesto shrimp with tomatoes-a versatile dinner recipe perfect for warmer days! With only 6 simple ingredients, whether it's homemade or store-bought pesto, this dish is bursting with flavor. Minimal dishes and on the table in 15 minutes, making it ideal for busy weeknights!
Ingredients
- 1 lb medium or large uncooked shrimp, peeled & deveined
- ½ cup pesto, store-bought or homemade
- 2 ½ cups halved cherry tomatoes
- ¼ teaspoon salt
- 2 teaspoons red wine vinegar
- 1-2 avocados, chopped
- optional: ¼ cup balsamic glaze
Instructions
- Preheat the oven to 425°F. Line a baking sheet with a silicone baking mat or aluminum foil. I do not recommend using parchment paper as it can burn under the broil setting.
- Before measuring the pesto, give it a stir to redistribute the olive oil. Add the uncooked shrimp to a mixing bowl, then add ¼ cup pesto. Stir together making sure the pesto coats the shrimp completely- I find this works best with your hands. Set aside.
- Add the halved tomatoes to a mixing bowl, 1 Tablespoon pesto, vinegar and salt. Toss together. Set aside.
- Place the uncooked shrimp onto skewers and place on the baking sheet. You don't need the skewers but I find it's much easier to flip each skewer vs. each shrimp individually. Bake for 5 minutes at 425°F, then while keeping the shrimp in the oven, adjust the oven to broil and bake for 3 minutes.
- Just before serving, add the avocado to the mixing bowl with the tomatoes and gently toss together- these are at the end to prevent the avocado from browning too much.
- Serve shrimp warm with tomatoes over rice or quinoa. Garnish with balsamic glaze, if desired.
Notes
- Make Ahead Instructions: If you're using homemade pesto, you can make in advance- most recipes stay fresh for up to 1 week in the refrigerator. I don't recommend marinating the shrimp longer than 30 minutes, however if you're using chicken, you can marinate it up to 1 day in advance.
- Shrimp: You can use frozen and thawed uncooked shrimp. Drain the liquid and pat the shrimp dry before adding the pesto.
- Pesto: Either homemade or store-bought work well in this recipe. I've done both, it just depends on what I have on hand!
- Tomatoes: I prefer to use cherry tomatoes but any type or size will work. If they are larger cut them into smaller pieces.
- Can I use chicken instead? ABSOLUTELY! You can easily substitute with 1 pound of uncooked chicken cut into 1-2 inch pieces or you could even do half shrimp and half chicken. If using both, I recommend a ½ pound of each. Cook the chicken in the oven at 425°F, grill for 8-10 minutes or over medium-high heat on the stove for 9-11 minutes. The chicken is done when the internal temperature reaches 165°F.
- Can I cook the shrimp on the grill or stovetop instead? Yes! These will only take about 5 minutes on the grill so keep an eye on them!
Nutrition
Calories: 314kcal | Carbohydrates: 11g | Protein: 26g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 185mg | Sodium: 584mg | Potassium: 747mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1154IU | Vitamin C: 26mg | Calcium: 139mg | Iron: 2mg
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Melissa says
this recipe came up when i was looking for a quick lunch and its now a go to. i love that its quick and has so much flavor. i used pesto that i made but could see myself using storebought in the winter.